Ingredients
2 cup lobster meat
1 egg yolk
1 tbsp white wine vinegar
1 tbsp dijon or dusseldorf mustard
1 tbsp tomato paste
1 dash salt and pepper, to taste
1/8 tsp cayenne or tabasco
1 cup salad oil
1/2 lemon
3/4 tsp tarragon, freshly chopped or
1 1/4 t dried tarragon
2 tbsp cognac
3/4 cup tomato, seeded and cubed
12 romaine lettuce leaves
Directions
Chop or shread the cooked lobster meat and refrigerate until dressing
has been prepared. For the dressing, place the yolk in a mixing bowl
and add vinegar, mustard, tomato paste, salt and pepper and cayenne.
Gradually add the oil, beating vigorously with a wire whisk. Juice
the lemon. Beat in the lemon juice, tarragon and cognac. Add lobster
and tomatoes to the dressing and fold in with a rubber spatula. This
may be done in advance and refrigerated for an hour or so. Prepare
the salad: When ready to serve, stack crisped romaine lettuce leaves
and slice them into fine shreads. Place shreads on individual salad
plates. Top with lobster dressing and serve immediately. (You may
substitute crabmeat or shrimp for the lobster.) A Craig Claiborne
recipe.
Servings: 6 servings
Chiffonade Of Lobster (Kvnh17b) Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and afters, a very modern way of dining. Aspicius also describes how the ancient Romans used a good variety of spices and herbs, including many that are still in use today like thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including basil and rosemary. These new culinary innovations created an outbreak in manuscripts on cookery, the majority of which are kept safe in academic collections. By the arrival of the 1900s, recipe publications are greatly in demand as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Chiffonade Of Lobster (Kvnh17b) recipe.
